A Simple Custard Recipe

When I started off, I wanted to make Custard Ice Cream, but the weather changed today, and a regular custard seemed more appropriate.
Here is my first ever simple Custard, and I will say, not having had it before, I like it! It was very easy to make, and turned out well.
Go ahead, as we step into Fall, try this recipe out on your family. I think they will enjoy it as well.
Hint, if you like it a little sweeter you can add an additional 2 tablespoons of sugar, but I didn't think it needed it.
I topped it off with a sprinkle of cinnamon, too!

Simple Custard
Recipe yields 8 servings.
Ingredients:
4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch
Sprinkle of Cinnamon for topping (optional)

Directions:
Step 1: Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
Step 2: Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.

Step 3: Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes. Let cool, but warm is very good as well.

Spoon into serving bowls, ans sprinkle with cinnamon, if desired. Enjoy, and let me know in the comments if you tried this recipe, and how you liked it!!!

3 Great Vintage Fall Recipes

3 Great Vintage Fall Recipes. I tried them, and you will too!
Bake and Be Happy! First off we have an all time favorite...

1: Hershey’s Cocoa Fudge
A vintate newspaper recipe for the classic Hershey's Cocoa Fudge. This classic fudge is made with cocoa, sugar, salt, milk, butter or margarine, and vanilla. It's a favorite of everyone, especially kids!

2: Bisquick Impossible Pumpkin Pie
This impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. It will become an easy family favorite too!
Ingredients
1 (16 ounce) can pumpkin
1 (13 ounce) can evaporated milk
2 tablespoons margarine or 2 tablespoons butter, softened
2 eggs
3⁄4 cup sugar
1⁄2 cup Bisquick baking mix
2 1⁄2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Directions
Heat oven to 350°F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes.
The Best of Bisquick From Betty Crocker.

3: Pumpkin Waffles
This recipe for Pumpkin waffles comes from the 1919 Sunday, Oct 5 – Page 80 of the New-York Tribune (New York, New York)
Ingredients
1 scant cupful cooked and sifted [pureed] pumpkin
1 tsp molasses
½ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
2 egg yolks, lightly beaten
1 large cupful flour
2 tsp baking powder
1 Tbsp sugar
1 cupful milk
2 Tbsp melted shortening
2 egg whites, stiffly whipped
Directions
Mix the molasses, salt, cinnamon, ginger, and lightly beaten egg yolks into the pumpkin.
Sift together the flour, baking powder, and sugar.
Gradually combine the mixtures, beating in the milk and melted shortening.
Fold in the stiffly whipped egg whites last of all.
Cook in hot, well-greased waffle irons.